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Homemade Corn Tortillas

These delicious homemade corn tortillas are easy to make and ready for your favorite fillings. Homemade corn tortillas are perfect for tacos, burritos, or enchiladas. 
Course Side Dish
Cuisine Mexican
Keyword Corn tortillas, Easy corn tortillas, Homemade tortillas
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 six-inch Tortillas
Calories 69kcal
Author Lalaine


  • 1 cup instant masa (masa harina)
  • 1/2 cup warm water


  • In a bowl, combine masa and water. With fingers, work water into masa until mixture becomes a soft dough. If dough is dry and crumbly, add a little bit more water. If too wet and sticky, add a little bit more masa.
  • Shape dough into a ball, cover with a damp cloth and allow to stand for about 15 to 20 minutes. Divide dough into 6 pieces and shape each into a ball.
  • Line a tortilla press with plastic film (or wax paper), place dough ball in center and with palm of hands, press to flatten slightly. Place another plastic film on top and close tortilla press firmly to completely flatten dough into desired thickness. Peel plastic film.
  • Heat an ungreased griddle or pan over high heat. Place tortilla and cook, turning once, until tortilla begins to puff and is lightly spotted with brown on each side. Repeat with remaining tortillas. Stack cooked tortillas and cover with a dry cloth towel.


Do not use cornmeal for this recipe. Mara harina are available in most Latin supermarkets. If you do not have a tortilla press, a heavy, flat object such as a cast iron skillet can be used to flatten the dough.


Calories: 69kcal | Carbohydrates: 14g | Protein: 1g | Potassium: 49mg | Fiber: 1g | Vitamin A: 40IU | Calcium: 26mg | Iron: 1.4mg